The germinated brown rice was prepared with three varieties of japonica rice and two varieties of glutinous rice as raw material. The changes of the brown rice before and after germination in some parameters, such as free amino acid, protein, water-soluble carbohydrate, fatty acid value and starch pasting properties, were analyzed. The results showed that compared with brown rice, the contents of total free amino acids, total water-soluble sugars, reducing sugars and pectic acids of germinated brown rice increased significantly. According to Mixolab the protein structure of germinated brown rice was weakened strictly and starch pasting ability decreased notably, the contents of the oleic acid and the fatty acid value were increased. Compared germinated brown glutinous rice with germinated brown japonica rice, the former had much higher contents of water-soluble total sugars, reducing sugars and pectic acids, and much less contents of damaged starch.